Goat Cheese & Green Olive Truffles With Winter Squash Salad

Recipe Ingredients

12 oz	340g	Fresh soft goat cheese - such as coach farm
1/2 cup	20g / 0.7oz	Finely-chopped flat-leaf parsley
1 cup	237ml	Green olive pesto - see * note
1 cup	198g / 7oz	Butternut squash - peeled, seeded, (medium)
		And cut into 1/2" cubes - - (abt 2 cups)
6 oz	170g	Extra virgin olive oil - divided
2 oz	56g	Balsamic vinegar
2		Scallions from white to green - thinly sliced
1 tablespoon	15ml	Black mustard seeds
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Green Olive Pesto" recipe which is included in this collection.

Roll goat cheese into four balls roughly the size of golf balls. Roll balls in a plate covered with Green Olive Pesto, tapping and rolling so that pesto adheres in a thin layer. Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set aside.

Bring two quarts of water to a boil. Drop squash cubes into boiling water and cook until soft yet still firm (about 5 to 6 minutes). Drain in a colander over sink and refresh with cold water until cool.

Toss squash cubes with 4 ounces of the extra-virgin olive oil, balsamic vinegar, scallions, and mustard seeds. Season to taste with salt and pepper.

Divide and arrange squash salad in center of four plates. Place one goat cheese truffle in center of each plate and drizzle with 1 tablespoon extra-virgin olive oil and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617)

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